Braised Lamb Shanks with White Bean Ragout
| Yield: | 4 Servings |
| Categories: |
| 2 | oz | Olive oil |
| 8 | Lamb shanks | |
| 4 | oz | Carrots |
| 4 | oz | Celery |
| 8 | oz | Red onion |
| 8 | oz | Plum tomatoes |
| 8 | oz | Red wine |
| 4 | Garlic cloves | |
| 1/2 | Lemon | |
| 16 | oz | Tap water or stock |
| 1 | tb | Thyme and rosemary |
| RAGOUT | ||
| 12 | oz | White beans |
| 10 | oz | Chicken stock |
| 2 | Strips bacon | |
| 4 | oz | Carrots |
| 4 | oz | Celery |
| 4 | oz | Onion |
| 4 | oz | Chardonnay |
| 1/2 | Head garlic | |
| 1 | Shallot | |
| 1 | oz | Tomato paste |
| 1 | ts | Dry mustard |
| 1 | ts | Juniper berries |
| 1 | ts | Rosemary |
| 1 | ts | Sage |
| 1 | ts | Thyme |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
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